Fava Bean Soup
Fava bean soup (sopa de habas) is a hearty Mexican meal filled with creamy fava beans, fresh vegetables, and savory herbs and spices. This one-pot recipe makes a quick and easy lunch or dinner for the whole week ahead!
I love one-pot soups like my vegan lentil soup and this fava bean soup. It has such simple ingredients and instructions, making it a great way to enjoy a comforting homemade meal without spending hours in the kitchen.
Why I love this recipe
Soups are one of my favorite meals to make because they take little effort, make for great leftovers, and are loaded with good-for-you ingredients. Surprise, surprise โย this fava bean soup checks all of those boxes!
Fava beans are full of nutrients like plant-based protein, fiber, and manganese, so this is a recipe you can feel good about fueling your body with. Each bite showcases tender beans and vegetables, aromatic spices, and savory broth.
It’s freezer-friendly, so feel free to make a large batch for the family and keep it on hand for busy weeks. Everything comes together in a single pot, meaning fewer dishes for you!
Ingredient notes
You just need simple pantry staples and budget-friendly ingredients for this fava bean soup. Find a full breakdown and suitable substitutes below!
Fava beans
Dried yellow fava beans are the primary ingredient, providing a creamy texture and a slightly nutty, earthy flavor. They’re also a great source of protein and fiber.
Substitute: If you don’t have fava beans, you can use any white bean variety like cannellini beans, lima beans, or even chickpeas.
Chiles
Serrano peppers add a kick of heat and a garden-fresh flavor. Pasilla chiles impart complex, earthy, smoky notes to the dish. They are essential for an authentic taste.
Substitute: For a different flavor profile, replace pasilla chiles with guajillo chiles, ancho chilies, or morita chiles. Use jalapenos as a milder option instead of serranos.
Vegetables
I use leeks, fresh garlic cloves, and classic mirepoix vegetables (onions, garlic, and celery) to add depth of flavor and a hearty texture.
Roma tomatoes
Roma tomatoes add a fresh, acidic taste, helping to balance the richness of the beans and chiles.
Substitute: Canned diced tomatoes will also work as a more convenient and readily available option.
Seasonings
I like to keep the seasoning blend simple with an earthy, aromatic combination of Mexican oregano, cumin, bay leaves, and fresh cilantro.
Substitute: Experiment with ground coriander, paprika, cayenne, marjoram, or thyme. If you’re not a cilantro fan, omit it!
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn how easy it is to make fava bean soup with my straightforward, step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
It’s best to soak dried fava beans overnight, or for at least 6-8 hours to soften them. Once they’re ready, seed and chop the pasilla chiles, dice all the vegetables, and measure the spices and vegetable stock.
Step 1
In a large stockpot, heat a tablespoon of olive oil over medium. Add the pieces of pasilla chiles and fry them for 45-60 seconds until fragrant. Transfer them into a bowl and set it aside.
Fry the pasilla chiles until just fragrant to avoid burning them, which can cause the soup to become bitter.
Step 2
To the same pot, add the mirepoix trio, garlic, serrano chiles, and leeks. Cook the mixture until the onions are translucent. Stir in the diced tomatoes, cumin, and Mexican oregano, cooking for another few minutes to soften the tomatoes.
Keep the heat at medium or lower to prevent burning the veggies. You want them to cook low and slow to help release their sweet flavors without imparting a bitter taste in the fava bean soup.
Step 3
Pour in the vegetable broth or stock, then add the soaked fava beans and bay leaf. Bring the soup to a boil, then turn the heat down to medium-low for about 1 hour and 15 minutes until the beans are tender.
Step 4
For a creamier fava bean soup, remove approximately 3-4 ladles of the mixture near the end of simmering and blend it until smooth. Add the mixture back to the pot of soup.
Step 5
Lastly, add most of the fried pasilla chiles back in with freshly chopped cilantro. Stir the soup and let it finish simmering for a few minutes to incorporate the flavors. Happy eating!
Expert tip
Properly soaking fava beans not only shortens their cooking time but also helps them cook evenly and become ultra-creamy. It also makes them easier to digest, so I don’t suggest skipping this step.
If you forget to soak them overnight, you can quick-soak fava beans in a pinch. Boil the beans for 2-3 minutes, then let them sit in hot water for an hour. This method is not as effective as overnight soaking but can work if you’re short on time.
Serving suggestions
To complement your fava bean soup, I recommend pairing it with a side of homemade corn tortillas, sourdough bread, or dairy-free bread.
I also love mixing and matching toppings like salsa taquera, vegan Cotija cheese or vegan mozzarella, diced avocado, and reserved fried pasilla chiles for added creaminess and a burst of fresh flavor.
Cooking tips
Rinse the beans: After soaking, rinse the fava beans thoroughly to remove any impurities and improve digestibility.
Low and slow: Simmer the soup over low heat to allow the flavors to meld together without overcooking the vegetables.
Add cilantro last: It’s best to add delicate herbs like fresh cilantro at the end of the cooking process to preserve its flavor and color.
Frequently asked questions
Fava beans have been consumed for hundreds of years and are not toxic when prepared and cooked properly. However, some people have a hereditary disease that causes a deficiency in the enzyme G6PD. Those who have been diagnosed with favism should avoid eating fava beans as it can lead to severe anemia.
Yes, I recommend soaking fava beans for two reasons. The first is that it reduces the overall cooking time. The second reason is that it decreases the concentration of oligosaccharides, which can promote better digestibility.
If your soup is too thick, gradually add more broth or water until you reach your desired consistency. Stir well after each addition to evenly distribute the liquid.
Storing & reheating
Let your fava bean soup cool to room temperature before transferring it to storage containers or jars.
Fridge
Ideally, keep the soup in glass containers since they donโt absorb flavors and are easy to clean. In the fridge, the soup will last for up to 5 days.
Freezer
To freeze, pour the cooled soup into freezer-safe bags or containers, leaving some space at the top for expansion. It can be stored in the freezer for up to 3 months. Remember to label the containers with the date to keep track of freshness.
Reheating
If reheating from frozen, thaw the soup in the fridge overnight. Warm it over medium heat on the stove, stirring occasionally. I prefer the stovetop over the microwave since it heats the soup more evenly.
Serving size
This fava bean soup recipe serves 6-8 people, making it a great choice for family meals or individual meal prep. Since it freezes well, you can also make a double batch to keep on hand for quick meals throughout the week.
I always recommend batch-cooking soup because it’s generally more cost-effective and reduces the chance of you ordering takeout since you’ll already have a nutritious meal ready in your fridge or freezer!
Watch how to make it
More soup recipes
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Recipe
High-Protein Fava Bean Soup
Equipment
- Large stockpot
- Knife & cutting board
Ingredients
Beans
- 1 pound dried yellow fava beans
Produce
- 1 tablespoon olive oil
- 2 pasilla chiles
- ยฝ large white onion, diced
- ยฝ large leek, diced
- 1 large carrot, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 serrano chile, minced
- 4 Roma tomatoes, diced
Seasonings
- 1 teaspoon Mexican oregano
- 2 teaspoons cumin
- 1 bay leaf
- 12 cups vegetable stock
- 1 cup chopped cilantro
- Salt & pepper to taste
Garnishes
- Avocado cubes
- Extra cilantro
- Vegan cheese
Instructions
- Soak the dried fava beans overnight, or for at least 8 hours so they soften. Drain and rinse them.
- Seed and cut the pasilla chiles, dice all the vegetables, and grab out the spices and vegetable stock.
- Heat the olive oil in a large stockpot over medium. Add in the pieces of pasilla chiles and fry for 45-60 seconds until fragrant. Remove them from the pot and set aside.
- To the same pot, add the onions, leeks, carrots, celery, garlic, and serranos. Cook for about 4-5 minutes, or until quite fragrant. Add in the diced tomatoes, cumin, and oregano, and cook for another 2-3 minutes.
- Add in the 12 cups of vegetable stock, fava beans, and bay leaf. Bring the soup to a boil, then turn the heat down to medium-low for 1 hour and 15 minutes, or until the beans are tender.
- Optional: With a few minutes of cook time remaining, remove ~3-4 ladles full of soup and blend until smooth. Add the mixture back to the pot.
- Add in ยพ of the fried pasilla chiles and freshly chopped cilantro. Taste the soup and season it with salt and pepper to your liking.
- Serve immediately with a garnish of reserved pasilla chiles, chopped cilantro, avocado cubes, vegan cheese of choice, etc. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.